✤1 tbsp olive oil
✤2 onions, diced (~499g)
✤4 cloves garlic, chopped
✤1/2 lb sweet mini peppers, chopped
✤1/2 cup (74g) sun-dried tomatoes, chopped
✤2 tsp Italian seasoning
✤ salt & pepper, to taste
✤1- 15oz can diced tomatoes, undrained
✤1 cup vegetable stock
✤1 tbsp balsamic vinegar
✤2- 15oz cans chickpeas, drained
✤4 cups (~170g) spinach, roughly chopped
✤1/2 cup (56g) parmesan cheese, shaved
❖Heat the oil in a large stock pot over medium heat. Sauté onions about 5 min, until golden and soft.
❖Stir in the garlic, peppers, sun-dried tomatoes & Italian seasoning. Cook 1 min, stirring constantly.
❖Add the diced tomatoes, stock, balsamic vinegar & chickpeas. Bring to a boil, then reduce heat, cover and simmer at least 15 min, up to 1 hour on very low to build flavor.
❖At the end, stir in the spinach until wilted. Taste and adjust seasonings as necessary. Top with the parmesan and serve.
❖Store leftovers in airtight container in fridge up to 4 days.
